Home Town Gourmet Catering Co.

Home Town Gourmet Catering Co. A full service caterer with over 20 years experience. Stacy Parker and Courtney Taylor Call for an appointment to discuss your next gathering or event.

Courtney Taylor's experience as a caterer, cooking book author, and a food journalist has taken her from catering the 100th anniversary of Coca Cola in Vicksburg, MS and the MS Museum of Arts annual Gala to
The Today Show, and the Charelston Food and Wine Festival. After enjoying 13 years as columnist and feature writer for The Clarion
Ledger, she expanded her freelance career covering the 30th


anniversary of the Parmigiano Reggiano Consorzio in Parma, Italy, and writing for the Comte Cheese newsletter in Besancon, France. Her first cookbook, How to Eat Like a Southerner and Live to Tell the Tale was a best seller. Her current cookbook, The Southern Cook's Handbook is has a five star rating on Amazon.com and was named one of the top 10 Southern cookbooks on About.com. Taylor's son, Stacy Parker has cooked in some of our region's best restaurants: City Grocery in Oxford,MS, Bravo in Jackson, MS, Hotel Monteleone, Sobou, and Commander's Palace in New Orleans. Now, they are ready ready to share their knowledge and love of food with their home town, Natchez.

Brioche dough, apples, cream cheese filling...nothing like homemade King Cake!
01/18/2017

Brioche dough, apples, cream cheese filling...nothing like homemade King Cake!

08/06/2013

Upcoming retirement party for true lover of Italian cuisine. After three culinary trips to Parma and Modena, we are happy to share the techniques and knowledge gleaned from Italian tables, restaurants and kitchens.

04/25/2013

As a novice vegan, I eat a lot of vegetable soup. For perfect vegetable soup, start with diced carrots, onions, peppers and tomatoes sautéed in olive oil before you add any liquid. This brings out the taste and caramelizes the sugars.

04/23/2013

A quick vinaigrette: good olive oil, white balsamic vinegar, a little dijon, half a lemon and zest, maybe a little thinly sliced garlic, salt and pepper. Measure? Shmeasure. Taste it on a leafy green and adjust it to your own liking.

04/20/2013

Lunch today: Spring risotto with fresh basil, fresh lemon, and parmigiano-reggiano. Fresh baby arugula salad with home grown winter tomatoes. Yes, all of these ingredients are available right here in Natchez!

04/20/2013

When adding raw onions to dishes like salsa, guacamole, or pimiento cheese, rinse the diced or minced onions under cold running water first, then blot dry. This will get rid of sulfurous gas that can over power a dish.

04/08/2013

No party too big or too small!

04/08/2013

At Creolo, they called me the cooler N**i. Food safety matters at home as well. here's a tip:
Place raw meat, poultry, and seafood in containers or sealed plastic bags to prevent their juices from dripping or leaking onto other foods. If you’re not planning to use these foods within a few days, freeze them instead.

Address

506 S Commerce Street
Natchez, MS
39120

Telephone

(601) 442-0412

Website

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